Finely chop all the vegetables except for the potatoes. Peel the tomatoes by roasting them over gas flame (refer to Note 1), take the seeds out, and finely chop them.

For the potato cream: Peel the potatoes, (cut into bite-sized pieces), then pulse in a food processor.

The potatoes should look like this.

Add the potatoes from Step 3 and the rest of the vegetables to a pot, and mix. Heat the pan over high heat, pour olive oil and coconut milk while stirring constantly.

It will burn easily so stir continuously.

Once the potatoes are cooked through, the color of the potato cream will turn yellow and it will become sticky. Hang in there, and continue mixing.

Once the potato cream is slightly bubbly, simmer for another 10 minutes, while stirring constantly to prevent it from burning. The potato cream will become thick and sticky.

How to make the shrimp soup: Pour olive oil and the garlic in a large deep pan and heat over high heat. Add the shrimp, vegetables, and salt, and heat until cooked through.

Pour coconut milk into the pan from Step 8 in several batches, once it comes to a boil, continue simmering over high heat for another 5 minutes, stirring constantly.

Add the potato cream from Step 7 to the shrimp soup from Step 9, combine well, and simmer for about 5 minutes while stirring constantly.

Before turning off the heat, pour in the dendê oil, and give it a quick stir.

Serve with long-grain rice (refer to Note 2). It will be delicious served with pimenta oil (Brazilian hot pepper oil), tabasco, or lemon juice, according to preference.